Flax Crackers

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

The last time I made flax crackers was back in August 2011. They were Low Carb Parmesan Flax Crackers and I was on a low carb diet.

Last week I thought I'd try low-carbing again, but it only lasted 2 days. I was desperate for sugar. I have a sugar problem! Anyway, during those 2 days I made more flax crackers but this time I left them plain. No cheese or seasoning went into these and only a low-carber desperate for crunch can appreciate them, I think.

They taste like - flax. Surprising!

Flax is good for you, so why not try using these crackers to replace your regular crackers for dips or cheese and cracker cravings.

Flax Crackers

Ingredients

flax seeds
cold water

Directions

Preheat the oven to 350F and line a baking sheet with parchment or a silicone liner.
I tried to use a food processor to grind the flax seeds. It doesn't work. You need a magic bullet or a spice grinder for this, otherwise buy your flax already ground.
Mix the ground flax with water. Use a little bit at a time until it forms a dough. It'll be a little sticky, but hold together nicely.
Place the dough on the prepared baking sheet and place another piece of parchment on top. Use a rolling pin to roll the dough to the desired thickness. Obviously if you roll them too thin they will cook faster so you really need to watch them or they'll burn. Remove the top paper and use a knife to gently slice the dough into squares. Once baked, they'll snap apart so you don't need to press too hard and ruin your pan. Use a fork to poke little holes if you want.
Bake for about 10 minutes or until they start turning brown around the edges.Allow to cool on a wire rack completely before snapping the crackers apart. Store in an airtight container.